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Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines.
Food Chem 2016; 194:247-56FC

Abstract

The impact of postharvest withering rates on the phenolic composition of 'reinforced' wines produced with partially dehydrated grapes was evaluated. The study was performed on winegrape varieties with anthocyanin profiles differently constituted of di- and tri-substituted forms. Dehydration induced limited changes in the anthocyanin profile of berry skins. Nevertheless, the greatest abundance of total anthocyanins and their more stable forms (malvidin-3-glucoside and acylated glucosides) corresponded to the wines made from slow withered Chatus grapes, which were in turn the darkest. In contrast, the wines made from withered Avanà grapes did not meet good chromatic characteristics due to low contents of total anthocyanins and high ratios between di- and tri-substituted forms. Nebbiolo wines showed intermediate values of this ratio, and therefore of clarity and color intensity. The fast process is recommended because higher percentages of galloylated flavanols in the seeds of slow withered Nebbiolo grapes may have a negative influence on wine astringency.

Authors+Show Affiliations

Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy; University of Agricultural Sciences and Veterinary Medicine, Street Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.University of Agricultural Sciences and Veterinary Medicine, Street Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy. Electronic address: luca.rolle@unito.it.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26471551

Citation

Torchio, Fabrizio, et al. "Influence of Different Withering Conditions On Phenolic Composition of Avanà, Chatus and Nebbiolo Grapes for the Production of 'Reinforced' Wines." Food Chemistry, vol. 194, 2016, pp. 247-56.
Torchio F, Urcan DE, Lin L, et al. Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines. Food Chem. 2016;194:247-56.
Torchio, F., Urcan, D. E., Lin, L., Gerbi, V., Giacosa, S., Río Segade, S., ... Rolle, L. (2016). Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines. Food Chemistry, 194, pp. 247-56. doi:10.1016/j.foodchem.2015.08.009.
Torchio F, et al. Influence of Different Withering Conditions On Phenolic Composition of Avanà, Chatus and Nebbiolo Grapes for the Production of 'Reinforced' Wines. Food Chem. 2016 Mar 1;194:247-56. PubMed PMID: 26471551.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines. AU - Torchio,Fabrizio, AU - Urcan,Delia Elena, AU - Lin,Lin, AU - Gerbi,Vincenzo, AU - Giacosa,Simone, AU - Río Segade,Susana, AU - Pop,Nastasia, AU - Lambri,Milena, AU - Rolle,Luca, Y1 - 2015/08/04/ PY - 2015/01/26/received PY - 2015/08/03/revised PY - 2015/08/03/accepted PY - 2015/10/17/entrez PY - 2015/10/17/pubmed PY - 2016/5/28/medline KW - Anthocyanins KW - Flavanols KW - Phenolic composition KW - Red winegrapes KW - Reinforced wines KW - Withering process SP - 247 EP - 56 JF - Food chemistry JO - Food Chem VL - 194 N2 - The impact of postharvest withering rates on the phenolic composition of 'reinforced' wines produced with partially dehydrated grapes was evaluated. The study was performed on winegrape varieties with anthocyanin profiles differently constituted of di- and tri-substituted forms. Dehydration induced limited changes in the anthocyanin profile of berry skins. Nevertheless, the greatest abundance of total anthocyanins and their more stable forms (malvidin-3-glucoside and acylated glucosides) corresponded to the wines made from slow withered Chatus grapes, which were in turn the darkest. In contrast, the wines made from withered Avanà grapes did not meet good chromatic characteristics due to low contents of total anthocyanins and high ratios between di- and tri-substituted forms. Nebbiolo wines showed intermediate values of this ratio, and therefore of clarity and color intensity. The fast process is recommended because higher percentages of galloylated flavanols in the seeds of slow withered Nebbiolo grapes may have a negative influence on wine astringency. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26471551/Influence_of_different_withering_conditions_on_phenolic_composition_of_Avanà_Chatus_and_Nebbiolo_grapes_for_the_production_of_'Reinforced'_wines_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(15)01192-9 DB - PRIME DP - Unbound Medicine ER -